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This experience is about roman pizza, the one that is supposed to be crunchy outside and soft with big bubbles inside. Every participant will knead the dough hands on with Matteo and there will be the basic explanation of the chemistry of the ingredients.
After that everybody will press down the pizza dough made by the chef already proven and we will bake and eat what we've done
My Address is Viale Carlo Felice 25, in front of San Giovanni in Laterano Church, very easy to reach also by underground A line San Giovanni station
This activity ends back at the meeting point.
The theme of the course is pizza alla pala, the Roman baker's Pizza.
The traditional Roman pizza that we eat with mortadella. Each participant will knead the dough of the pizza individually by hand and take home the dough that can be cooked the next day.
As in TV cooking shows, we will provide the proven dough, ready to roll out, prepared by the teacher the day before. Each participant will roll out the pizza by hand, stuff it as desired with the ingredients that we will provide, and eat what we’ve done.
WHAT WILL YOU LEARN IN THE COURSE?
Some basic notions to know about the ingredients:
Flours
Hydration
Autolysis
Leavening
and you will practice a lot:
Hand dough
Leavening
Stuffing
Baking
Tasting
WHO IS THE COURSE FOR?
It is aimed at those who want to have fun with dough even if they are beginners, even if they have never kneaded dough, and even if they don't have mixers or professional ovens.
Chef: Matteo Ferroni - Maestro di Cucina, head of the One Day Chef school, expert teacher with more than 3,000 people trained on Italian specialties: fresh pasta and pizza.
Operated by Mamafer sas
You can cancel up to 24 hours in advance of the experience for a full refund.
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